How to make the perfect, juicy, braaied turkey
- 1 large turkey
- 500 g butter
- 4 rosemary sprigs
- Maldon salt, to taste
- Prepare the Weber. While you’re waiting for the coals to burn down, prepare the turkey.
- Gently lift the skin from the breast and generously rub 200 g butter under the skin. Add a few rosemary sprigs. Generously salt the skin.
- The coals are ready when they turn grey and aren’t smoking anymore. Separate the coals and move to both sides of the Weber. Place a foil tray between the coals to catch the fat and juices from the turkey.
- Place the turkey in the centre of the grid over the drip tray. Cover with the lid, ensuring the air vents are open. Roast for 1 ½ -2 hours. Melt the remaining butter with the remaining rosemary and baste the turkey every 15–20 minutes. Check after 1 ½ hours and remove if cooked to keep the meat moist.
- When cooked, transfer to a board, cover with foil and allow to rest for 15 minutes. – recipe by Hannah Lewry